Art

J-GLOBAL ID：200902152288532024   Reference number：00A0923994

A Simplified Method for On-Line Determination of Thermal Parameters Responsible to Estimate Temperature History during Thermal Process in Conduction Heating Foods.

熱伝導加熱食品の熱処理中の温度履歴推定が可能な熱パラメーターのオンライン測定に関する簡便法

Author (3)： ASSAN M Y A (Tokyo Univ. Fisheries, Tokyo, JPN) ,  WATANABE H (Tokyo Univ. Fisheries, Tokyo, JPN) ,  MIHORI T (Tokyo Univ. Fisheries, Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 6  Issue： 3  Page： 225-230  Publication year： Aug. 2000 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： heat conduction ,...
Semi thesaurus term： inflection point

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JST classification (2)： Food heating  (FJ03030I) ,  Sterilization methods  (EG02040C)

Reference (9)：

• Beck, J.V. (1970). Sensitive coefficients utilized in nonlinear estimation applied to the nonlinear heat conduction problem with small parameters in heat transfer. J. Heat Mass Transfer, 13, 703-716.
• Carslaw, H.S. and Jaeger, J.C. (1962). Conduction of Heat in Solids. Oxford University Press, London, England, pp. 92-99.
• Heldman, D.R. and Lund, D.B. (1992). Handbook of Food Engineering. Marcel Dekker, Inc. New York, pp. 247-260.
• Hendrickx, M., Silva, L., Oliveira, F. and Tobback, P. (1992). Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat preserved foods. J. Food Eng. 17, 241-258.
• Manson, J.E., Zahradnik, J.W. and Stumbo, C.R. (1974). Evaluation of thermal process for conduction heating foods in pear-shaped containers. J. Food Sci. 39, 276-290.

Terms in the title (7)： 熱伝導 ,  食品 ,  熱処理 ,  温度履歴 ,  推定 ,  パラメーター ,  簡便法